Hot and Sour Soup

4/1/2025

Prep Time: 30 minutes | Cook Time: 60 minutes

Description

Hot and Sour Soup, a well-known Chinese soup, is a perfect combination of comforting warmth and feisty flavor. Traditional hot and sour soup gets its ‘hot’ hint from white or black pepper and the ‘sour’ profile from vinegar. The soup is made traditionally with soy sauce, tofu, wood ear mushrooms, bamboo shoots, and egg to create a substantial, hearty bowl.

Ingredients

• 60 g dried shiitake mushrooms
• 2.5 liters vegetable broth
• 2 cloves garlic, minced
• 1 bamboo shoot, sliced thinly
• 200 g firm tofu
• 1.5 tsp white pepper
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 125 ml white vinegar
• 2 eggs, beaten
• 3 tbsp cornflour, mixed with water
• 4 spring onions, chopped

Optional Ingredients

• Sesame oil: A drizzle of roasted sesame oil at the end can add a toasty and nutty dimension to the soup.
• Wood ear mushrooms: These can replace or supplement the shiitake mushrooms for a different texture or added mushroom flavor.
• Chili oil: For those who are all about spice, a touch of chili oil can crank up the heat while adding an extra layer of flavor.

Estimated Time

• Prep time: 30 minutes
• Cook time: 60 minutes

Instructions

1. Rehydrate the shiitake mushrooms in a bowl of warm water for about 30 minutes, then slice thinly.
2. In a large pot, bring the vegetable broth to a boil.
3. Add minced garlic and bamboo shoots into the boiling broth, cook for 2 minutes.
4. Add in the rehydrated and sliced mushrooms and tofu, simmer for 10 minutes.
5. Mix in white pepper, light soy sauce, dark soy sauce, and vinegar. Let the soup continue to simmer.
6. Stir in the beaten eggs slowly to form thin ribbons.
7. Add the cornflour mixture, stirring continuously until the soup thickens to a preferred consistency.
8. Finish off by tossing in the chopped spring onions.
9. Serve hot, optionally garnishing with a drizzle of sesame oil or a dash of chili oil.

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